Grilled pork shoulder steak with pickled peach and chile chutney from Where There's Smoke: Simple, Sustainable, Delicious Grilling (page 243) by Barton Seaver

  • black peppercorns
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  • seasoned salt
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  • EYB Comments

    Can substitute the book’s “Pickled smoked peaches” for fresh peaches, poblano chiles for Anaheim chiles, and hickory wood for mesquite wood. Can use the book’s “Heritage pork grill salt” for seasoned salt.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Pickled smoked peaches” for fresh peaches, poblano chiles for Anaheim chiles, and hickory wood for mesquite wood. Can use the book’s “Heritage pork grill salt” for seasoned salt.

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